Marry Me Crawfish: A Creamy Cajun Pasta You'll Fall For
Marry Me Crawfish is one of those recipes that sounds fancy but is actually simple enough for any night of the week. The name says it all - one bite of this creamy, cheesy crawfish pasta and someone may fall in love. It pulls together classic Louisiana ingredients with a rich three-cheese sauce that clings to every curve of the bow tie pasta. This is real Cajun comfort food done right.
If you love crawfish as much as we do around here, my Crawfish Fettuccine is another creamy pasta dish worth keeping in your back pocket.
For all kinds of delicious crawfish recipes, be sure to browse the full collection on the blog.
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Why This Dish Earns Its Name
There is a reason dishes like this one get called "marry me" recipes. It's that combination of creamy, cheesy, and deeply savory that hits every note just right. The sun-dried tomatoes add a little sweetness and richness to the sauce. The Cajun seasoning gives it that familiar Louisiana warmth. And the crawfish - well, they are the crowning glory of the whole pot.
This is the kind of pasta that works for a cozy weeknight dinner just as well as it does for company. It is rib-sticking in the best way and comes together without complicated steps or hard-to-find ingredients. Inspiration for this crawfish dish came from the original pasta dish, and a TikTok make called Marry Me Chicken. Someone took one bite and said, "I'd marry you for that chicken!" Thus, the name Marry Me Chicken was born.
After sampling the popular dish, I couldn't resist joining the craze, so here is my Marry Me Chicken Cajun Pasta with Andouille Sausage, a spiced-up version.
A Few Notes on the Marry Me Crawfish Ingredients
- The Bow tie Pasta - Bow tie pasta is the perfect choice here - just like a groom dressed up in his bow tie on his wedding day, it shows up looking good and ready to celebrate.
- The Crawfish - Fresh Louisiana crawfish tails are always the first choice here. If crawfish season has passed, frozen peeled tails work beautifully. Before you add them to the pot, run your fingers through them to remove any shells or black veins you might find. Do not rinse the crawfish tails. You want to keep all that fat and juice they carry - that is pure flavor right there, and it makes the sauce even richer.
- The Cheese - Three cheeses go into this sauce - Parmesan, pepper Jack, and sharp cheddar. Each one brings something a little different. The Parmesan adds a nutty, salty depth. The pepper Jack adds mild heat. The sharp cheddar rounds everything out and makes the sauce extra cheesy. Grate the cheese yourself if you can - it melts much more smoothly than the pre-shredded kind, which contains additives.
- The Sun-Dried Tomatoes - Use sun-dried tomatoes packed in oil. They are softer, more flavorful, and easier to stir right into the sauce. You only need about six pieces, chopped up, but they add a wonderful richness that makes this sauce stand out.
- The Heavy Cream - It's a must for extra creaminess that helps thicken the sauce perfectly.
My Shrimp and Crawfish Pasta also uses crawfish tails and complements the shrimp beautifully if you love cooking with them and want another great pasta recipe on a busy weeknight.
See recipe card for specific measurements and ingredients.
How To Make Marry Me Crawfish
- Cook the Pasta: Boil the bow tie pasta in salted water according to the package directions. Add a splash of olive oil to the water. This helps the pasta not stick together during cooking. Drain and set aside.
- Build the Sauce: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook until clear, about 10 minutes. Stir in the garlic and cook one minute more.
- Add Flour: Stir in the flour and cook for one minute - this helps thicken the sauce.
- Add the Tomatoes and the Seasonings: Add the sun-dried tomatoes and stir to combine. Sprinkle in the Italian seasoning and Cajun seasoning and stir everything together.
- Make the Cream Sauce: Pour in the chicken broth and whipping cream. Stir and heat over medium heat until the mixture reaches a low simmer.
- Add all three cheeses and stir continually until everything is melted and smooth. Be patient here and keep stirring so nothing sticks to the bottom of the pot.
- Add the Crawfish: Add the crawfish tails to the sauce and cook on a low simmer, uncovered, for about 10 minutes or until the crawfish are cooked through. Remove the pot from the heat.
- Combine and Rest: Stir the cooked pasta into the sauce. Taste and adjust the seasoning to your liking. Cover the pot and let everything rest for about 30 minutes. This step lets the pasta soak up all that creamy sauce - do not skip it! Reheat if needed before serving.
7. Serve: Spoon into pasta bowls and top with chopped parsley and a sprinkle of Parmesan cheese. Serve right away and enjoy every bite.
Tips for Marry Me Chicken Recipe
- Bow tie pasta works wonderfully here because all those little folds catch the sauce. Penne or rigatoni would be a good swap if that's what you have on hand.
- Letting the finished dish rest covered for 30 minutes makes a big difference. The pasta absorbs the sauce and the flavors marry beautifully - and now you see where the name really fits!
- Stir the cheese sauce constantly once you add the cheese. Medium to low heat is your friend here. High heat can cause the sauce to break or stick.
- Do not overcook the crawfish. Ten minutes on a low simmer is all they need. Overcooked crawfish become rubbery, and we definitely don't want that.
- If the sauce feels too thick after resting, stir in a splash of warm chicken broth to loosen it back up before serving.
Substitutions
Here are some substitutions for this crawfish recipe:
- Your favorite cheese, as long as it is easy-melting, can substitute for Parmesan, pepper jack, and sharp cheddar.
- Shrimp is a great substitute for the crawfish, especially if crawfish are difficult to find in your neck of the woods.
Equipment
Le Creuset Dutch Oven My Favorite Pot in the Kitchen
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Storage
Leftovers store well in an airtight container in the refrigerator for up to three days. To reheat, warm it low and slow on the stovetop and add a small splash of chicken broth or cream to help loosen the sauce. The microwave works too - just cover and heat in short intervals, stirring in between.
This dish does not freeze well because the cream sauce can separate when thawed. It's best enjoyed fresh or within a few days right from the refrigerator.
FAQ
Yes! Frozen peeled crawfish tails work great in this recipe. Thaw them in the refrigerator overnight or under cold running water before using.
You sure can. Peeled raw shrimp works as a substitute and cooks in about the same amount of time. My Easy Sauteed Shrimp is proof that shrimp shines in creamy, savory sauces just as well as crawfish does.
Monterey Jack with a pinch of red pepper flakes is a good substitute. You can also use all sharp cheddar and Parmesan if that's what you have, or just Parmesan cheese.
Yes. You can make the full dish, let it cool, and store it covered in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of chicken broth or cream to bring the sauce back to life. Or place it in a casserole dish and warm the dish in the oven before serving.
It has a mild to medium kick from the Cajun seasoning and pepper Jack cheese. If your family prefers less heat, reduce the Cajun seasoning and swap the pepper Jack for regular Monterey Jack. If you love heat, add a little extra Cajun seasoning or a splash of hot sauce right in the bowl.
More Crawfish Recipes You'll Love
There are no shortage of ways to prepare crawfish. Here is a classic Crawfish Etouffee for a rich, smothered Cajun favorite, or crawfish pistolettes which are individual portions of petite French bread stuffed with a rich, cheesy crawfish filling. Crawfish Lasagna is a crowd-pleaser that brings something truly special to the table, and Crawfish Nachos are a fun and easy way to enjoy crawfish any time of year!
📖 Recipe
"Marry Me" Crawfish, Creamy Cajun Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Hearty Meat Dishes, Seafood
- Method: Simmer
- Cuisine: Cajun
Description
Marry me crawfish brings together bow tie pasta, a pound of Louisiana crawfish tails, and a velvety cream sauce loaded with three cheeses and a kick of Cajun seasoning.
Ingredients
- 12 ounces bow tie pasta
- 2 tablespoons olive oil
- 1 cup chopped onion (1 medium onion)
- 2 cloves garlic, pressed or minced
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped sun-dried tomatoes in oil, about 6 tomato pieces
- ¾ teaspoon dried Italian seasoning
- ½ teaspoon Cajun seasoning
- 1 ½ cups chicken broth
- 1 cup whipping cream
- ¾ cup grated Parmesan cheese
- ½ cup grated pepper Jack cheese
- ½ cup grated sharp cheddar cheese
- 1 pound raw, peeled crawfish tails
Instructions
- Boil pasta in water according to package directions, adding salt to taste and 1 tablespoon olive oil to the water. Drain and set aside.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat and sauté the onion until clear, about 10 minutes.
- Stir in the garlic and cook over medium heat for 1 minute.
- Stir in the flour and cook 1 minute more.
- Add the tomatoes and stir to combine.
- Sprinkle the seasoning into the onion combination and stir to combine.
- Pour in the chicken broth and cream, stir, and heat over medium heat until it comes to a low simmer.
- Add the cheese and stir until all of the cheese melts, stirring continually and careful not to allow sauce to stick to the bottom of the pot.
- Add the crawfish and cook on a low simmer, uncovered, for 10 minutes, or until the crawfish are cooked, then remove from the heat.
- Stir in the pasta, adjust the seasoning, and cover the pot to let it set for about 30 minutes so the pasta absorbs the sauce. Reheat before serving if needed.
- Serve in pasta bowls and garnish with chopped parsley and a sprinkle of Parmesan cheese.
Notes
- Oil added to the pasta water helps the pasta not stick together.
- Stir the cheese sauce constantly once you add the cheese.
- Do not overcook the crawfish or they will be rubbery.
- Letting the finished dish rest covered for 30 minutes makes a big difference.
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